Gingerbread Lasagna

[Shoshanna]

Gingerbread Lasagna


Prep Time: 30 minutes
Yield: 12 1x
Category: dessert Method: no-bake




Ingredients

Crust:

2 ½ cups firm ginger snaps cookies (or graham crackers)-ground

9 Tablespoons unsalted butter-melted

Cheesecake Layer:

½ cup unsalted butter-softened

1 cup powdered sugar

8 oz. cream cheese-room temperature

1 teaspoon vanilla

1 ¼ cups Cool Whip

Gingerbread Filling:

2 x 3.4 oz. packages vanilla instant pudding

2 ¾ cups milk

¼ cup molasses

1 ¼ teaspoons cinnamon (or more to taste)

¾ teaspoon ginger (or more to taste)

½ teaspoon nutmeg (or more to taste)

¼ teaspoon cloves (or more to taste)

2 ½ cups Cool Whip


Topping:

4 cups Cool Whip-divided

red, white, and green sprinkles

gingerbread decoration


Instructions

To make the crust, ground ginger snaps cookies or graham crackers in the fine crumb. Next, stir in melted butter with a fork until all crumbs are evenly moistened. Press the mixture into the bottom of a 13 x 9-inches glass dish and place it in the fridge.


To make the cheesecake layer, mix softened butter, vanilla powdered sugar, and cream cheese until smooth. Fold in Cool Whip and spread over the crust.


For gingerbread layer, whisk pudding mix with spices, add milk and whisk to combine. Add molasses and mix well. Finally, add cool whip and mix until all combined. Taste the mixture and add more spices if desired to your taste. Spread the mixture over the cheesecake layer. Top with 2 cups Cool Whip.


Place in the fridge for 4-6 hours, or preferably overnight.


Before serving, garnish with swirls of Cool Whip, sprinkles, and gingerbread decorations.


Store in the fridge.

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